Sourdough is a type of leaven of dough using fermentation. Lactobacillus is a type of lactic acid that is found in this fermentation process. For my experiment, I have two starters. I have a control and a starter with peaches that I purchased from the farmers market. I mashed my peaches a bit so that there was more surface area for the bacteria to feed off of. In another post, I will attach pictures of my starters and we can track it all together!

 

Sourdough info: https://eatcultured.com/blogs/our-awesome-blog/microbes-under-the-microscope-sourdough#:~:text=Sourdough%20bread%20most%20commonly%20uses,sugars%20they%20need%20to%20survive.